Orecchiette With Peas, Ricotta, And Parmesan

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 cups shelled fresh peas or 1 1/2 cups frozen peas
• 2 tablespoons extra virgin olive oil
• 1 medium onion, minced
• 1 cup ricotta cheese, preferably homestyle
• 1/3 cup freshly grated parmigiano-reggiano cheese
• salt
• fresh ground black pepper
• 1 lb orecchiette (or small shell pasta)

Recipe

• 1 bring 4 quarts water to a boil in a large pot for cooking the pasta.
• 2 bring several cups water to a boil in a small pot for cooking the peas.
• 3 add the peas to the small pot of boiling water and cook until tender, about 4 minutes for fresh and about 1 minute for frozen; drain and set aside.
• 4 heat the oil in a small skillet.
• 5 add in the onion and saute until lightly browned, about 7 minutes.
• 6 stir in the peas and cook for 30 seconds.
• 7 scrape the onion and peas into a bowl large enough to hold the orecchiette or small shells when cooked.
• 8 stir in the ricotta and parmigiano-reggiano and salt and pepper to taste.
• 9 when the water comes to a boil, add salt to taste and the orecchiette; cook until al dente and then drain, reserving 1/2 cup of the cooking water.
• 10 toss the pasta with the cheese sauce, adding as much cooking water as needed to thin the sauce.
• 11 divide among individual bowls and serve immediately.